Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India.
Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India.
Ultrason Sonochem. 2017 May;36:11-19. doi: 10.1016/j.ultsonch.2016.11.010. Epub 2016 Nov 8.
Treatment and management of food processing waste is a major challenge for food industry. Potato processing industry generates tremendous amount of peel and consider it as zero valued waste. Again, pomace generated after juice extraction from sweet lime pulp is considered as waste and not properly utilized. Whereas these waste could be utilized for the development of biodegradable packaging film to overcome environmental issues. Composite films were prepared with varying proportion of potato peel powder (PP) and sweet lime pomace (SLP) in the ratio of 0:1(A), 0.5:1(B), 1:1(C), 1:0.5(D), 1:0(E) with an ultrasound treatment of 45min, and 0:1(F), 0.5:1(G), 1:1(H), 1:0.5(I), 1:0(J) with an ultrasound treatment of 60min. Ultrasound was applied for 45 and 60min to film forming solutions to break down biopolymer particles small enough to form a film. All the films were analyzed for their barrier and mechanical properties. It was observed that increasing ultrasound treatment times gives better result in film properties and less PP content also gives better film properties, from these observations film G prepared with 0.5:1 (PP:SLP) showed better characteristics among all other films. Water vapor permeability, moisture absorption, water solubility, breakage strength and elongation capacity of G film were reported as 7.25×10g/Pahm, 12.88±0.348%, 38.92±0.702%, 242.01±3.074g and 7.61±0.824mm respectively. However, thermal decomposition for film G took place above 200°C. The film forming solution of selected G film, added with clove essential oil (1.5%) as an antimicrobial agent was wrapped on bread and stored it for 5days. The film was successful in lowering the weight loss, reducing the hardness and inhibition of surface microbial load from bread sample.
食品加工废物的处理和管理是食品工业面临的主要挑战。马铃薯加工产业会产生大量的果皮，而这些果皮通常被视为无价值的废物。此外，甜橙果肉榨汁后产生的残渣也被视为废物，没有得到妥善利用。然而，这些废物可以被用来开发可生物降解的包装薄膜，以克服环境问题。
制备了不同比例的马铃薯皮粉（PP）和甜橙渣（SLP）复合薄膜，其中 PP 和 SLP 的比例分别为 0:1(A)、0.5:1(B)、1:1(C)、1:0.5(D)、1:0(E)，超声处理时间为 45min；0:1(F)、0.5:1(G)、1:1(H)、1:0.5(I)、1:0(J)，超声处理时间为 60min。超声处理 45 和 60min 用于成膜溶液，以将生物聚合物颗粒分解成足够小的颗粒以形成薄膜。所有薄膜均进行了阻隔性能和机械性能分析。结果表明，增加超声处理时间可以改善薄膜性能，而减少 PP 含量也可以改善薄膜性能。在这些观察结果中，由 0.5:1(PP:SLP)制备的 G 薄膜在所有其他薄膜中表现出更好的特性。G 薄膜的水蒸气透过率、水分吸收率、水溶性、断裂强度和伸长率分别为 7.25×10g/Pahm、12.88±0.348%、38.92±0.702%、242.01±3.074g 和 7.61±0.824mm。然而，G 薄膜的热分解发生在 200°C 以上。选择的 G 薄膜的成膜溶液，加入丁香精油（1.5%）作为抗菌剂，包裹在面包上，并储存 5 天。该薄膜成功降低了面包样品的失重率，降低了硬度，并抑制了表面微生物负荷。
